• 1 large head of cauliflower, leaves & stalk removed
• 300g cherry tomatoes, halved
• 1 red Romano or bell pepper, stemmed, deseeded & roughly chopped
• ½ small red onion, peeled & halved
• 1 tbsp rapeseed, groundnut or neutral vegetable oil, plus more for drizzling

SUYA SPICE BLEND

* Makes 150g

• 100g white sesame seeds, untoasted
• 10 whole Muziris Black Pepper
• 2 tbsp Makhir Ginger
• 1 tbsp Lakadong Turmeric
• 2 tbsp garlic powder
• 2 tbsp onion granules
• 1 tbsp cayenne pepper
• 1 tbsp paprika (optional)
• 1 tsp fine sea salt

FOR THE SPICED SESAME PURÉE

• 4 tbsps white sesame seeds, untoasted
• 4 tbsps tahini
• ½ small red onion, peeled & roughly chopped
• 4 garlic cloves, peeled & roughly chopped
• 5cm piece of ginger, peeled & roughly chopped
• 2 tbsp Suya Spice Blend
• 1 tsp smoked paprika

TO SERVE

• fresh basil, small handful, chopped
• pumpkin seeds, chopped
• a sprinkle of Suya Spice Blend
• drizzle of oil

* Serves 4

1. To make the spiced sesame purée, place all the purée ingredients in a food processor.
2. Add 60ml water and blend, scraping down the sides now and again. Add more water, a tablespoon at a time, to loosen the paste, if needed, until spreadable but with some texture. Season with ½ teaspoon fine sea salt and reserve 2 heaped tablespoons of the purée for later.
3. Preheat the oven to 220°C/200°C fan/gas mark 7.
4. Carve a triangle into the stalk of the cauliflower and place the cauliflower in the casserole. Spread the purée onto the whole surface, covering it in a thick coating.
5. Turn the cauliflower over, season the cavity and spoon some purée inside. Place the cauliflower flat-side down and tuck the cherry tomatoes, red pepper and onion around the cauliflower.
6. Brush or drizzle all the vegetables, including the cauliflower, with the oil and pour 60ml water around the sides.
7. Cover with a lid and roast in the middle of the oven for 30 minutes, then remove the lid and roast for another 30 minutes, until beautifully dark and golden, and you can pierce a knife into the cauliflower with little resistance. Set aside while you prepare the sauce.
8. Place the roasted pepper, cherry tomatoes and onion in a food processor with the reserved sesame purée and blend until smooth.
9. Then tip the purée into a small sauce pan with a small splash of water, and simmer for 10 minutes. Drizzle with a little oil and season with a pinch of fine sea salt and black pepper before pouring into a large platter.
10. Spoon the tomato and spiced sesame purée onto a warm serving plate and place the cauliflower on top.
11. Chop the pumpkin seeds & scatter them over the top with the chopped basil, a drizzle of oil and a sprinkle of the Suya Spice Blend.
12. Serve as a main dish or as an accompaniment to your favourite salad, roast or grains.